Gonna smoke up some bison shorts this Sunday. Saw another guy try it out and he totalled the ribs. Guess he cooked it in a 325 degree oven for some time before wrapping it and putting it in the smoker. Don't want anything over 250 for these bad boys! Shooting for low and slow so, between 210 and 230 hopefully. Here's what I'm gonna do with my Brinkmann Smoke n' Pit Pro: Ingredients: 2 pounds buffalo short ribs Marinade and Sauce: 1/2 bottle of dark beer 4 tbs honey 2 tbs pureÃ©d chipotle in adobo sauce (think I'll add a tbs of NM red chile powder too) 1 tsp each: salt, pepper, and garlic powder 1/2 cup of soy sauce 1/4 cup of Worcestershire sauce Preparation: Wrap ribs loosely in foil adding 1/2 bottle of beer, tightly seal the foil. Place on grill away from the pile of coals (indirect heat). Cook for 1 1/2 hours with the lid on at low heat. After 1 1/2 hours add water-soaked hickory wood chips on top of the coals. Open the foil on the ribs. Smoke for 30 minutes with the lid closed. You may have to add more chips once. After 30 minutes, remove the ribs from the foil and sauce up your ribs. Add them directly to the grill, but away from the coals. Close the lid and smoke/brown for another 20 to 30 minutes or until done. Serve with chips, beans, and/or spanish rice. Thanks to trybison.com Does this sound like a plan? Anyone have any good rub recipes to use for beef spare ribs? That would also work on these.